Mexican Rice Meal
A flavorful Mexican-inspired rice dish loaded with chicken, beans, vegetables, and spices, perfect for a hearty, satisfying meal suitable for family dinners or casual gatherings.
Ingredients
- 1 2/3 cups water ⓘ
- 1 cup long grain rice ⓘ
- 1 tablespoon olive oil ⓘ
- 1 medium onion, chopped ⓘ
- 1 cup leftover cooked chicken, in pieces ⓘ
- 1 (16 oz.) can drained kidney beans ⓘ
- 1/4 cup sliced olives (black or green) ⓘ
- 1/4 cup frozen peas ⓘ
- 1/4 cup frozen corn ⓘ
- 1 (8 oz.) can tomato sauce
- 1 tablespoon chili powder ⓘ
- 1/2 teaspoon garlic powder ⓘ
- 1 teaspoon seasoned salt ⓘ
- 1/2 teaspoon black pepper ⓘ
- Pinch of oregano ⓘ
Instructions
- Brown rice, onion, and chicken with olive oil in a large skillet over medium-high heat for about 5 minutes, stirring frequently.
- Add water, kidney beans, sliced olives, frozen peas, and frozen corn to the skillet.
- When the mixture reaches a simmering point, add tomato sauce and spices.
- Stir well and simmer again until almost a boil.
- Cover the pan and reduce heat to low.
- Let it simmer for 20 minutes.
- Remove from heat and let stand, covered, for 15 to 20 minutes.
- Do not open the lid until ready to serve to prevent sticky rice.
- Garnish with grated cheese, sour cream, and salsa.
- Serve with hot tortillas.
Tips & Substitutions
For a flavor boost, consider using homemade chicken broth instead of water. You can substitute quinoa for rice for a healthier option, or use brown rice for added fiber. If you don't have kidney beans, black beans work well too. Experiment with spices like cumin or paprika for added depth. For a vegetarian version, omit the chicken and add more beans or tofu.
Serving Suggestions
Serve this Mexican Rice Meal with hot tortillas for a complete experience. It pairs beautifully with sour cream, grated cheese, and salsa on top. For added crunch, consider serving with a side of tortilla chips or a fresh green salad. This dish also complements other Mexican recipes, making it a versatile choice for gatherings.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water and microwave in 30-second intervals, stirring occasionally to keep the rice from drying out. Alternatively, reheat in a skillet over low heat, adding a little water if necessary to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Rice Meal contains roughly 705 calories, with 37g protein, 139g carbohydrates, and 9g fat. It is an excellent source of dietary fiber (177% of the Daily Value), iron (105% of the Daily Value), and protein (73% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 2298mg per serving (100% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of rice for this recipe?
Yes, you can use other types of rice, but cooking times may vary. Short-grain rice will be stickier, while brown rice will require more water and longer cooking time. Adjust according to the rice variety used.
How can I make this dish spicier?
To add more heat, incorporate diced jalapeños or a dash of hot sauce when you add the tomato sauce. You could also sprinkle in some cayenne pepper or use spicy chili powder for an extra kick.
What can I do if my rice turns out too sticky?
If your rice is sticky, it may have been overcooked or too much water was added. To fix it, let it sit uncovered for a few minutes to evaporate excess moisture. Fluff gently with a fork before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).